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With an abundance of garden tomatoes, having frozen pasta sauce and oven dried tomatoes already, I decided to make puree for the winter.
- Liquidise the tomatoes in a blender.
- Simmer the tomatoes and sugar together in a large heavy duty saucepan for several hours until a thick puree consistency has been achieved, stirring occasionally ( mine took 8 hours ).
- Push puree through sieve to remove seeds.
- Freeze portions in small ziploc feezer bags.